7 SPICES
711 N FEDERAL HWY STE 101-102, Hallandale Beach FL 33009 · 954-727-8207
Last inspected Aug 21, 2026 · 9 visits since December 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. 12-01-24. Renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Hole in or other damage to wall. Observed large hole next to cook line.
Aug 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed four (4) drawer cooler under grill all temperatures 46F. ( Gyro meat, burgers, beef skewers, chicken skewers) Operator states less than 2 hours. Operator will TEMPORARILY keep minimal amounts in station, use ice bags CONSISTENTLY, and IMMEDIATELY call for repair.
Manager or person in charge lacking proof of food manager certification. Former CFM no longer employed here. New chef (2 weeks) no Certification of Food MANAGER. Operator is aware that ALL Managers MUST have a Food Manager Certification within four (4) weeks of starting.
Hole in or other damage to wall. Observed large hole next to cook line.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed four (4) drawer cooler under grill all temperatures 46°F. ( Gyro meat, burgers, beef skewers, chicken skewers) Operator states less than 2 hours. Operator will TEMPORARILY keep minimal amounts in station, use ice bags CONSISTENTLY, and IMMEDIATELY call for repair.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient (built in) thermometer on walk-in cooler states 36°F. All best temperature for food held 36 hours 41°F. 5°F out of accuracy.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed extreme buildup inside can opener.
Handwash sink not accessible for employee use at all times. Hand wash sink at dish machine area blocked with multiple cleaning equipment.
Manager or person in charge lacking proof of food manager certification. Former CFM no longer employed here. New chef (2 weeks) no Certification of Food MANAGER. Operator is aware that ALL Managers MUST have a Food Manager Certification within four (4) weeks of starting.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed broken feed line for sanitizer. Operator to call IMMEDIATELY for service.
Hole in or other damage to wall. Observed large hole next to cook line.
No handwashing sign provided at a hand sink used by food employees at both front counter AND in only working restroom. Operator located one additional sign for restroom.
Ripped/worn tin foil used as shelf cover. Observed on prep table lower shelves at cook line.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed no 2026 license. Operator corrected during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Romasco sauce dated 23 days prior. Operator voluntarily disposed of.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of debris inside can opener.
Handwash sink not accessible for employee use at all times. Observed only hand sink on cook line blocked by shelf and trash can.
No paper towels or mechanical hand drying device provided at handwash sink by dish area.
No soap provided at both (all) handwash sinks in kitchen.
Spray bottle containing toxic substance not labeled. Observed blue liquid, no label.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container directly on prep table. Operator relocated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in room temperature (78F) water.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
No handwashing sign provided at a hand sink used by food employees by the dish area.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up paper from the floor and proceeded to touch a clean utensil and container of spices without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Handwash sink not accessible for employee use at all times. Garbage can and crate full of spray paints stored in front of handwashing sink in kitchen. Employee removed.
No soap provided at handwash sink. Provided during inspection.
Spray bottle containing toxic substance not labeled. Manager couldn't identify substance so he discarded.
Floor area(s) covered with standing water. Under prep sink at entrance of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Wall soiled with accumulated grease, and dust. Wall under hood soiled.
Water leaking from faucet. Prep sink at entrance of kitchen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
Working containers of flour removed from original container not identified by common name. Employee labeled during inspection.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12-01-24. Renewed during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked 7 Spices Rice (56-137F - Hot Holding); Cooked White Rice (60F - Hot Holding) Per Manager food items in unit less than an hour. Observed food placed in warmer before reheated. Reviewed proper reheating procedures with Manager and cook. Cook reheated.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution 200 PPM. Manager remade at 100 PPM.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit.
No probe thermometer provided to measure temperature of food products.
Container of oil stored on floor in kitchen by entrance of walk in cooler. Manager elevated.
Floor under and back of stove soiled/has accumulation of food debris and grease
Water leaking from faucet of double sink at entrance of kitchen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket next to reach in freezer. Manager stored to dry.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary 50PPM. Instructed Manager not to use unit until repair is made. Manager is using chlorine in the meantime.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to working with raw calamari without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
No chemical test kit provided when using sanitizer warewashing machine. No chlorine test kit.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Containers of oils stored on floor in kitchen front of walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Frozen raw beef stored in standing water in three compartment sink. Manager stored under running water.
Working containers of oil removed from original container not identified by common name. Manager labeled during inspection
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above container of pita bread in 4 Drawers reach in under grill. Cook inverted.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 75F in kitchen.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket.
Dec 20, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products. Manager ordered during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.